This study investigated the yellowing phenomenon of maesil (Prunus mume), changes in organic acid (OA), and cyanogenic glycoside (CN-Glc) contents during post-harvest ripening, and the potential use of ripened maesil as raw material for CN-Glc-reduced maesil chungs. Ripening conditions were as follows: 5℃ for Ripening I, 20–22℃ with 50–60% RH for Ripening II, 20–22℃ with 50–60% RH after ultrasonic washing of maesil for Ripening II-US, and 35℃ and 80–90% RH for Ripening III. Yellowing did not occur in maesil under Ripening I even after 7 days, but was observed after 7 days of Ripening II and Ripening II-US, and after 3 days under Ripening III. The OA content slightly decreased under all ripening conditions, while CN-Glc content significantly decreased, with ripening under all ripening conditions, with Ripening II and Ripening II-US being the most effective at reducing CN-Glc levels. In maesil chungs prepared from ripened maesil CN-Glc content was significantly lower than that of those made with untreated maesil. These results demonstrate that ripening under the conditions tested in this study significantly reduces CN-Glc content in maesil with minimal reduction in OA content, enabling the preparation of CN-Glc-reduced processed maesil products.

`Bing' 체리의 품질 요인간 상관성을 구명하기 위해 숙기에 따른 착색 정도 정도로 light red (LR)와 dark red (DR) 단계로 시료를 분류하였다. 분류된 체리를 사용하여 당도에 미치는 이화학적 품질 요인들 간의 상관성을 조사하여 소비자들이 중요하다고 생각하는 품질 지표를 찾아보고자 하였다. 체리의 주요 유리당 함량 분포는 착색이 많이 진행된 DR 단계의 체리에서 높았으며, 유기산은 숙기에 따라 차이는 없었으나 고경도구가 저경도